Now that I’m back living in university halls for my 12 week placement, I’ll be bulk cooking a few meals this week. First up is this delicious chilli, I made it a bit spicier than first intended but I think I actually enjoy the hot taste!
Some tips for making chilli are to try and find the leanest mince. I bought 12% fat beef mince from a supermarket. Find veggies you enjoy to put in e.g. pepper, mushroom,carrot. Try borlotti beans instead of kidney for a change, this is what my mum uses in her recipe. Don’t go crazy with chilli powder! Adding too much chilli powder can be overpowering and ruin the taste of the chilli. Perhaps try mild chilli powder if you aren’t a huge fan of spice.
500g 12% fat beef mince
1 red pepper
2 cloves of garlic
1 tin of chopped tomatoes
1 tin of kidney beans
1tspn tomato puree
1 beef stock cube (make up around 200ml)
1 tbspn cooking oil
1tbspn chilli powder
1tbspn mixed herbs
Chop all veg. Brown the mince in the cooking oil, add onion and garlic, add the pepper. Add chopped tomatoes and tomato puree. Pour in stock. Add kidney beans. Add chilli powder and mixed herbs. Stir pan throughout.
Portion the mixture up in to five freezer bags and leave to cool before freezing. Or if you are cooking for the family serve up with your choice of carbohydrate.
Simply take a portion out of the freezer the night before and let it defrost overnight. Enjoy with rice or potato/ sweet potato wedges! Yum!
Macros per portion (serves 5):
12.8g Fat (4.3g saturated)